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Restaurant Survival

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Frank Bruni makes some universal points in predicting how/why some restaurants will survive these trying times: "You show me a restaurant that does consistently bonkers business in good times — or one that’s doing just fine in these bad times — and I’ll show you a restaurant that has been plotted and fashioned with a real understanding of its zip code: of who lives there; who travels there; and what the general aesthetics, spirit and even mythology of the particular neighborhood, block, avenue or even street corner is." [NYT via ESF]

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